Accras from Martinique & Thomas’Ti punch

Directions

• Step 1 CODFISH PREPARATION : Desalt the codfish in a large quantity of water at room temperature for about 24 hours. Change the water 2 or 3 times. Bring hot water to a boil with laurel leaf and boil the fish until the preparation brings to the boil again. Remove the cooked fish from liquid, shred and set aside to cool. It must be boneless and cut in tiny bits.
• Step 2 THE DOUGH : Place the flour in a dish, make a well and pour 2 glasses of water with the rest of ingredients except for the yeast. Mix together until the dough is consistent but soft. Place in the refrigerator for a minimum of 1 hour up to 36 hours total in case you want to serve Accras on several dinner occasions.
• Step 3 One hour before frying, add and mix the yeast to the preparation you wish to use then. You need to adapt the quantity of yeast according to the amount of dough to be used.
• Step 4 FRYING : Heat up the sunflower oil in a small deep skillet. Place the equivalent of a small table spoon of dough in the oil to fry. Be careful not to get burnt and remove the spoon from the oil! Turn the Accras around while it’s frying until it gets golden. Be careful that the fritter is not raw inside…
• Step 5 Remove from skillet and place onto a plate covered with absorbing paper. Taste the first Accras and adapt the spices if necessary. Then continue frying till the dough is all finished.
• Step 6 When you are ready to serve, you may squeeze a dash of lemon juice over the Accras and add a bit of salt.